Chickpea-Artichoke Stew With Rouille

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2 leeks (about 1 pound)

1 (8-ounce) fennel bulb with stalks

5 cups water

1/2 cup dry white wine

2 teaspoons fennel seeds

8 (8-ounce) cups water

2 tablespoons fresh lemon juice

3 small artichokes (about 8 ounces each)

1 1/2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

3 garlic cloves, minced

2 cups diced peeled baking potato

1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained

1 (14.5-ounce) can diced tomatoes, undrained

1/4 teaspoon saffron threads


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